Sautéed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce
(this one is kind of exotic, but if you're feeling brave, we’ve got all the main ingredients you’ll need to try it out- eggs, radishes & scallions)

This dish is based on a recipe from Nepal. Cooked radishes add their peppery succulence to pieces of hard-cooked egg in an intricately flavored, currylike yogurt sauce. Served at room temperature with basmati rice on the side, this makes a marvelous lunch or dinner. Friend of the Farm.
Serves 4
6 large   hard-cooked eggs, halved, each half quartered
1 scallion, chopped
salt
freshly ground black pepper
2 tablespoons    ghee or butter, divided
1 bunch radishes (about 1/2 pound), quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
1 1/4 cups plain yogurt
1/3 cup chopped fresh cilantro
freshly squeezed juice of 1 lemon (about 3 tablespoons)
1 teaspoon paprika
1. Arrange the hard-cooked egg pieces in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.
2. Melt 1 tablespoon of the ghee or butter in a medium skillet over medium heat. Add the radishes; cook, stirring, until tender, about 8 minutes. Transfer the radishes to a plate and set aside to cool.
3. Let the skillet cool for a couple minutes, then return it to the stove over low heat. Melt the remaining ghee or butter in the skillet. Add the cardamom, coriander, sesame seeds, and cumin; cook, stirring constantly to prevent them from burning, until they are fragrant, 3 to 4 minutes. Scrape the spices into a small bowl and set aside to cool.
4. Put the yogurt in a medium bowl. If it is firm yogurt, beat it vigorously with a fork or whisk until creamy. Add the cooled spices, cilantro, lemon juice, and paprika; stir to combine. Season with salt and pepper to taste.
5. Arrange the cooked radishes over the eggs and scallions in the serving dish. Pour the yogurt sauce evenly over the dish. Serve immediately.